Lemon Cream Curd

1. 1

   Finely grate lemon zest.

2. 2

   (You should have about 2 tbsp/25 mL.)

3. 3

   Squeeze lemons and measure 1/2 cup (125 mL) juice.

4. 4

   Place in 4-cup (1 L) microwave-safe container.

5. 5

   Whisk in zest, butter and sugar.

6. 6

   Microwave on High for 1-1/2 minutes or until butter is melted.

7. 7

   Whisk in beaten eggs until well mixed.

8. 8

   Return to microwave and cook on Medium for 2 minutes, stirring every 30 seconds or until mixture is thickened.

9. 9

   Let cool.

10. 10

    Store in a covered container in the refrigerator for up to 2 weeks or freeze for longer storage.

* Per serving · 4 servings · Values may vary.

No additional tips available.